The Moroccan seasonings complement the slightly sweet sauce in this recipe. Serve it with couscous, and start with a simple green salad or sliced fresh oranges. If you don't like prunes, think of them as dried plums. That's the new name the California Prune Board gave the dowdy prune in a $10 million makeover back in 2000.

To prepare pork::
Cut the pork into 3/4-to-1 inch pieces and trim any visible fat from the meat. Toss pork pieces with turmeric, ginger, cayenne and saffron. Heat the butter and oil in a large sauté pan and put in the meat to brown. This will take about 10 minutes.

To assemble::
Transfer pork to crockpot. Turn the heat under the skillet to high and add the water, onion and garlic, stirring and deglazing the pan as it comes to a boil. Once you scrape up the brown bits, pour boiling liquid over the pork.

Add about five of the prunes and stir to combine (the prunes will thicken the sauce). Top the pork mixture with the rest of the prunes. Cover and cook on low heat setting for 4 to 6 hours, until the meat is tender. If the sauce is too thick, add a little more water. Season with salt and pepper.

To serve::
Serve over couscous. Garnish with toasted sesame seeds

Tips::To toast sesame seeds, spread them out in a nonstick sauté pan over medium heat, shaking the pan occasionally. Remove when they become lightly browned and fragrant.In a hurry? Sauté only half the pork cubes (in half the amount of oil). You'll still get the flavor from the browned seared crusty meat but save on preparation time. A cast iron pan works great for high-heat searing.Wait to wash: Always let your crockpot come to room temperature before washing it. The difference in temperatures can cause the crock to crack